Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 26, 2016, Pages 5367-5374

  Zheng, Yang ^a,b   Sun, Baoguo ^b   Zhao, Mouming ^a   Zheng, Fuping ^b   Huang, Mingquan ^b   Sun, Jinyuan ^b   Sun, Xiaotao ^b   Li, Hehe ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

AEDA; aroma recombination; Chinese Zhima aroma type Baijiu; ethyl hexanoate; methional; OAV; omission addition experiments

Indexed keywords

GAS CHROMATOGRAPHY; VOLATILE ORGANIC COMPOUNDS;

AEDA; AROMA RECOMBINATION; CHINESE ZHIMA AROMA-TYPE BAIJIU; ETHYL HEXANOATE; METHIONAL;

ODORS;

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; CHINA; HUMAN; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PROCEDURES; WINE; YOUNG ADULT;

ADULT; CHINA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORANTS; OLFACTOMETRY; VOLATILE ORGANIC COMPOUNDS; WINE; YOUNG ADULT;

EID: 84978066417     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01390     Document Type: Article

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